Preparation time :10 mins
Cooking time : 25 minutes
Serves: 5 to 6
INGREDIENTS:
For masala:
- Dry red chilli :7 to 8 (I used bedki chiili )
- Coriander seeds : 1tsp
- Kashmiri chilli powder: 2 tsp
- Cumin seeds :1 tsp
- Fennel seeds : 1tsp
- Black pepper corns : 1 tsp
- Star anise : 1
- Cloves:4
- Cinamon stick: 1 inch
- Garlic cloves : 3 to 4
- Ginger: small piece
- Tamarind: 1 small piece
- Lemon juice: 1tsp
- Water
For gravy :
- Mutton: 1/2 kg
- Ginger garlic : minced 1 tsp
- Onion : finely chopped 2
- Ghee: 5 tsp
- Coriander leaves: finely chopped
- Curd: 1tsp
- Salt: for taste
PREPARATION:
- Dry roast all ingredients listed under masala and blend it together into a smooth paste.
- Cook mutton with minced ginger ,garlic ,turmeric powder and salt.
- Drain and keep the stock aside.
- Heat ghee in a wok, add onions and saute until it turns golden brown.
- Add ground paste and add little water.
- Add 1 tsp curd and mix well.
- Now add the stock and cook for 1 min.
- Add the cooked mutton pieces and cook until all the water dries up.
- Add coriander leaves and mix well.